*NOTE you can also use one of the following RAW nuts: cashews, hazelnuts, Brazil nuts, macadamia nuts, walnuts, pecans. If you’d like to sweeten your nut milk choose one of the following: 3-5 Medjool dates, 5-7 figs or sulfate-free prunes, or 1C raisins.

Step 1: Place nuts of your choice in a large glass jar and fill it with 4 cups of filtered or Spring water. Refrigerate at least 24 hours up to 48 hours. If you are not ready to make the nut milk after 24 hours, simply rinse the nuts, change the water, and continue soaking in the refrigerator until you are ready to make your nut milk. However, each time you change the water you discard some of the nutrients contained in the nuts.

SPROUTED ALMOND MILK - soak almonds in glass container. Cover with water. Put in refrigerator. Change water twice a day until white tail pokes through skin at one end of nut.

NOTE: cashews, macadamia nuts, walnuts, pecans are softer and do not need to be soaked as long. Add water and nuts to glass jar. Cover. Soak for a few hours on the counter. If you don’t have time to soak. Boil water. Remove from heat. Add nuts. Let soak 5 to 10 minutes. Blend well. Strain.

Step 2: Place the nuts and the water in your blender. Add vanilla. And sweetener, of choice if using. Blend on high until pureed. After blending, you’ll have a thick white liquid with lot of froth on top. If milk is too thick, thin with up to 1 cup additional water.

Step 3: Strain the nut milk through a nut milk bag, fine mesh strainer, or through a fine sieve, into your original jar or another large container. A nut milk bag will allow you to get more of the milk, but it may be slightly messier.

If you are going to use a sieve, use a spoon to scrap the bottom of the sieve to remove built-up almond pulp. Once all of the nut milk has been drained, remove the pulp before adding more milk to be strained. You can use a large spoon to press the nut pulp into the sieve and get more of the milk.

Step 4: the finished product will yield about 4 to 5 cups of fresh nut milk. Store in the refrigerator and use within 3-4 days. NOTE: the nut milk will separate so shake it or stir it before every use.

USES FOR LEFTOVER NUT PULP: use to make raw cookies. Or use as a paste. Or nut butter for spreading. Or make almond meal. Dehydrate pulp in oven on lowest temperature, 2-3 hours. Turn every so often during baking. Cool and store in an airtight glass jar. Or use a commercial dehydrator. Following manufacturer’s instructions.